Seudah Shlishit… Glidah

Note: In keeping with a longstanding Our Shiputzim tradition, the waning hours of a [very long!] fast day are dedicated to blogging about food.

During the summer months here in TRLEOOB*, seudah shlishit tends to involve homemade ice cream. (Please consider this post to be an invitation to drop by one Shabbat!)

Initially, our repertoire was limited to chocolate, vanilla, and coffee flavors, but over the years, we’ve added a few more – including:

More Homemade (Philadelphia Style) Ice Cream

Philadelphia style ice cream (as opposed to custard style ice cream) has no eggs. Like our original recipes, the next four were adapted from a combination of several different sources.

Milk Chocolate Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 3/5 cup whole milk (we use 3% milk)
• ½ cup sugar
• 2 TBSP cocoa
• 135 grams milk chocolate – coarsely chopped
• 1 tsp vanilla extract

White Chocolate Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 3/5 cup whole milk (we use 3% milk)
• ½ cup sugar
• 135 grams white chocolate – coarsely chopped
• 1 tsp vanilla extract

Cookies and Cream Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• ¾ cup milk (we use 3% milk)
• ½ cup sugar
• 1 tsp vanilla extract
• ¾ cup chocolate sandwich cookies – crushed

Mint Chip Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• ¾ cup milk (we use 3% milk)
• ½ cup sugar
• 1 tsp vanilla extract
• ½ cup thin chocolate-covered mints – chopped

Directions

Mix all the ingredients - except the cookies and the mints, when relevant - in a small pot over medium heat until the mixture is smooth and just beginning to form tiny bubbles. Remove from heat and refrigerate for a few hours or even overnight.

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. For the cookies-and-cream and the mint chip, add the cookies/mints when the ice cream is about 75% churned, and continue churning.

Freeze overnight before serving.

.צום קל ומועיל

Have an easy and meaningful fast.

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*TRLEOOB=the real life equivalent of our blog

Pesach 5775: Shmitah and brownies

Moadim l’simchah!

I hope you’re having a wonderful Pesach and enjoying the weeklong vacation.

B”H, thanks to YZG and the amazing Shiputzim kids, we had a beautiful seder and yom tov, and we’ve been spending chol hamoed visiting with family and going on various trips and outings.

It was on one of the aforementioned outings that we observed the following #onlyinIsrael sign hanging on the gate of a certain agricultural community:

Translation: “Shmitah is observed here!”

And speaking of Pesach, I know you won’t be surprised to learn that here in TRLEOOB* – as in many other households - we consider brownies to be a Pesach staple. (The Shiputzim kids made 7 batches this year.)

<quick explanation> As I mentioned elsewhere, although we don’t eat gebrochts on Pesach, we’re not fanatic about it. Basically, the only thing we avoid is matzah mixed with water. Other liquids are fine, and thus, the Shiputzim family’s favorite Pesach brownie recipe contains matzah meal but no water. </explanation>

Mezonot Pesach Brownies

Our electric hand mixer can handle four recipes at a time.

Ingredients

• 2 eggs
• 1 cup sugar
• 1 envelope vanilla sugar (can be included as part of the cup of sugar)
• ¼ cup canola oil
• ½ cup matzah meal
• 5½ TBSP cocoa

Directions

Beat eggs and sugars well. Gradually add remaining ingredients, and mix together.

Pour batter into baking-paper-lined pan (we use aluminum pans that are slightly smaller than 9x13). Bake at 350 degrees for 25-30 minutes.

Let the brownies cool before cutting.

Note: They freeze well. (We freeze the brownies whole and only cut them into squares immediately before serving.)

מועדים לשמחה, חג שמח ושבת שלום!

Have a fantastic chag and Shabbat, and enjoy your Shabbat Parshat Shmini/Isru Chag kitniyot!

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*TRLEOOB=the real life equivalent of our blog

Euphonic Friday: Erev Pesach 5775 Edition

The food is cooked. The table is set. Showers were taken, and here in TRLEOOB*, everyone is enjoying their traditional pre-Seder naps while listening to this newly-released song by Gad Elbaz:

!שבת שלום וחג כשר ושמח

May you and your families have a wonderful, joyous, and kosher Pesach, and may we all be privileged to celebrate together next year in rebuilt Yerushalayim!

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*TRLEOOB=the real life equivalent of our blog

Vegetarian Vegetable Quiche

In the wake of the three-day Rosh Hashanah weekend and bored – as we all were - by our usual yom tov fare, the Studentit graciously offered to make something “different” as a side dish for lunch on the first day of Succot.

Here’s what she came up with:

Vegetarian Vegetable Quiche with No-Roll Oil-Based Crust
The filling recipe comes from YZG’s aunt, and the crust recipe is adapted from here.
Yield: Two quiches.

Filling Ingredients

• 800 grams mixed frozen vegetables – Cooked and drained
• ½ cup water – Reserved from the vegetables
• 3 eggs
• ½ cup mayonnaise
• 1 TBSP canola oil
• 1½ TBSP flour
• Salt, pepper, and spices to taste (the original recipe calls for 2 heaping TBSP onion soup mix)

Crust Ingredients
Yields two crusts.

• 3 cups flour
• 1 tsp salt
• 4 tsp sugar
• 1 cup oil
• 4 TBSP water

Directions

Prepare the two crusts: Mix half of the dry ingredients together in each of two lightly-oiled pie pans. Make wells in both centers, and add half the oil and half the water to each pan. Mix the ingredients together and form a ball in each pan. Flatten and press against the pans to form crusts. If you want to be fancy, you can flute the edges with your fingers or with a fork.

Combine the cooked vegetables, the reserved cooking water, the eggs, the mayo, the oil, the flour, and the spices in a large bowl.

Pour half the mixture into each crust. Bake the two quiches at 350 degrees for 45-60 minutes (or until the crust is golden brown).

!בתאבון

Reasons #3721 and #3722 for making aliyah

Warning: The following post may exceed the recommended daily allowance for overt “I-made-aliyah-and-therefore-I’m-so-great” smugness. Proceed at your own risk.

In a hopeless attempt at making it up to you for the long weeks months years that I’ve been shamelessly neglecting this blog, I present not one but TWO (count ‘em! two!) reasons for making aliyah.

The first is fairly prosaic; the second approaches the sublime.

1) Reason #3721 for making aliyah

9:26 PM – Israel time – Motzai Yom Kippur 5775.

At that exact moment, our dear friends and family back in the States were nearing the end of the Yom Kippur Musaf service with visions of, well, just about anything edible, really, dancing in their heads, as Hamlet-like, they were mentally running through their options. (“To go home or NOT to go home during the break – THAT is the question…”)

Meanwhile, half a world away, here in TRLEOOB (=the real life equivalent of our blog), we had not only returned from shul after Maariv, made havdalah, enjoyed a delicious break-fast meal (potato soup and lasagna, thank you for asking), and put up our beautiful succah by that time, but we had even managed to post photographic evidence of said completed succah on the extended Shiputzim family’s WhatsApp group – thereby confirming our victory in the highly-competitive “Who Can Get Their Succah Up First” competition.

2) Reason #3722 for making aliyah

One word: Shmitah.

B”H, this is the third shmitah year since we made aliyah, which means that once again, we have the truly incredible privilege of partaking of peyrot shviit (shmitah produce).

For example, last night’s supper included this:

A package of otzar beit din lettuce from Otzar HaAretz

A close-up of the Otzar HaAretz label

Our custom-decorated shmitah receptacle

“וְהָיְתָה שַׁבַּת הָאָרֶץ לָכֶם לְאָכְלָה לְךָ וּלְעַבְדְּךָ וְלַאֲמָתֶךָ וְלִשְׂכִירְךָ וּלְתוֹשָׁבְךָ הַגָּרִים עִמָּךְ. וְלִבְהֶמְתְּךָ וְלַחַיָּה אֲשֶׁר בְּאַרְצֶךָ תִּהְיֶה כָל תְּבוּאָתָהּ לֶאֱכֹל.”

“And the Shabbat of the land shall be yours to eat, for you and for your servant and for your maidservant, and for your hired worker and for your resident who live with you. And for your animal and for the beast that is in your land: all its produce shall be to eat.”
(Vayikra 25:6-7)

Euphonic Friday: Coming Home Edition

Rather than commenting on the current ceasefire and its political, military, social, historical, or other ramifications, I instead refer you to my Ceasefire Pie post (which referred to the ceasefire at the end of Amud Anan).

Meanwhile, as I wrote in my most recent counteracting the meraglim post, now is the time for all of our dear brothers and sisters in the Diaspora to join us here in Israel and thus help us hasten the Geulah (the Redemption).

And on a related note, the Maccabeats released a new song this week:

!שבת שלום ומבורך

Freshly Baked Goods Friday: Pseudo-Kiwi Edition

For her English class, a Shiputzim daughter has to write a paper and do an oral report about a country. She chose New Zealand, and as I type these lines, she’s putting the finishing touches on the project.

Part of the assignment is to prepare a food, and after a bit of research, she decided to bake something called Afghan biscuits, which – according to the all-knowledgeable Chef Google – is a classic Kiwi cookie made with butter, sugar, cocoa, and cornflakes, and topped with chocolate frosting and a whole walnut.

The recipe seemed simple enough, but as is our wont here in TRLEOOB (=the real life equivalent of our blog), the Shiputzim daughter in question had to make a few substitutions.

First of all, seeing as how our mixer is pareve and all, she didn’t want to make the cookies milchig, and so there went the butter.

Next, she didn’t feel that it was worth the effort of making frosting – when we had a tub of chocolate spread on hand that was begging to be used.

And finally, we didn’t have any walnuts – whole or otherwise – and so she used some ground hazelnuts instead.

The result may or may not resemble authentic Afghan biscuits, but since none of us had ever heard of them before, I’m not sure that it really matters…

Pareve Afghan Biscuits

Ingredients

• 2/3 cup canola oil
• ¼ cup plus 2 TBSP sugar
• 1¾ cups flour
• 2 TBSP cocoa
• 2/3 cup cornflakes
• Chocolate frosting (given that this was just for school, we cheated and simply used chocolate spread)
• Ground nuts (to be more authentic, use whole walnuts instead)

Directions

Cream the oil and the sugar. Add the flour and the cocoa. Gently fold in the cornflakes.

Using a teaspoon, drop the cookies on a baking-paper-lined cookie sheet. Bake at 350 degrees for 15 minutes.

Remove from oven, and let cool. Frost the cookies, and sprinkle some ground nuts on top (or place one walnut on each cookie).

Have you ever eaten, baked, or even heard of Afghan biscuits?

!בתאבון ושבוע טוב

A Tale of Two Moments

For me, two distinct moments defined this year’s Yom HaZikaron-Yom HaAtzma’ut continuum:

Yom HaZikaron 5774 - Monday, May 5, 2014
11:00 AM

OS (=Our Soldier) stands at attention in one of Israel’s military cemeteries.

Although he’s wearing his dress army uniform, a scraggly mustache and beard obscure part of his face. Normally, this would be against military regulations.

But today, no one minds. In the IDF, the Jewish army, religious soldiers are exempt from shaving during the Sefirat HaOmer period.

As the siren wails, OS looks down solemnly at the grave of his former elementary school classmate, a hero who was killed while defending Eretz Yisrael and Am Yisrael.

T. stands a few feet away. He too was one of OS’s former classmates. The night before, T. appeared on national television. An officer cadet, he was chosen to be part of the honor guard participating in the Yom HaZikaron torch-lighting ceremony at the Kotel.

Yom HaAtzma’ut 5774 - Tuesday, May 6, 2014
12:30 PM

The entire Shiputzim family – including OS, who’s home on a short leave for the holiday - is driving along Kvish 6, the Trans-Israel Highway, on the way to the gorgeous Shomron for a wonderful BBQ (i.e. a mangal or al ha’eish, for the Hebraically-oriented amongst you) replete with great food and great company.

Kvish 6 is a marvel of Israeli engineering and ingenuity. A toll-road without any toll booths to impede traffic or serve as ugly blots on the scenery, its tunnels blend seamlessly into the Biblical landscape.

The Israeli flag attached to the car window whips merrily in the wind. Blue and white flags lining the side of the highway wave back, and electronic signs wish the travelers a happy Yom HaAtzma’ut.

Inside the car, the usual sibling squabbles (“He’s looking at me!” “She’s touching me!”) are surprisingly absent.

Perhaps the lull in the hostilities is due to the fact that everyone is simply enjoying the rare family outing. After all, in recent years, there have been very few occasions when the entire family was home and able to go on trips.

Or perhaps it’s because the Chidon HaTanach (the International Bible Quiz) is playing on the radio. Like most Israelis, the Shiputzim family has a close connection to at least one of the young contestants, and watching or, as in this case, listening to the Chidon is a cherished Yom HaAtzma’ut tradition.

Kvish 6 – Yom HaAtzma’ut 5774 (As always, please click on the pictures for a much better view.)

What small yet meaningful moments defined Yom HaZikaron/Yom HaAtzma’ut 5774 for you?

Freshly Baked Goods Friday: Lemon Cake Edition

It was one of those rare confluences of events.

B”H, we had plenty of lemons on our tree; we were in the mood for something more substantial than lemonade; and the Studentit had some time on her hands in between studying for finals.

<brief cultural observation>
Back in the Old Country – or at least back in the part of the Old Country centered around Midtown Manhattan’s 34th and Lexington – four weeks typically separated the fall and spring semesters: a week to study (aka “reading week” בלעז); an intense examination week, which often involved two finals per day; and then two blissful weeks of vacation.

Meanwhile, here in Israel, intersession (i.e. chofshah bein hasemesterim, for the Hebraically-oriented amongst you) also lasts four weeks, but the difference is that finals are spread out over the entire month. In other words, although one never really gets to enjoy an actual vacation, one is spared the stress and pressure of having all the exams in a single week.

But I digress…
</observation>

All this is to say that to the delight of the denizens of TRLEOOB*, the aforementioned convergence had a delicious result:

Lemon Cake

Adapted from “Kosher by Design”

Ingredients

• 1½  cups sugar
• 2½ cups flour
• 3 tsp baking powder (i.e. one envelope for my Israeli readers)
• ¾ cup mango juice (orange juice works too)
• ¾ cup canola oil
• 2 tsp vanilla extract
• 4 eggs

Glaze

• ¾ cup powdered sugar
• 2 TBSP lemon juice

Directions

Mix sugar, flour, and baking powder. Add juice, oil, and vanilla. Beat in eggs and mix well.

Pour batter into oiled and floured bundt pan. (We used a tube pan without a removable bottom.) Bake at 325 degrees for 50-60 minutes or until done.

As soon as the cake comes out of the oven, use a toothpick to poke holes all over the top of the hot cake, and immediately pour the glaze all over the cake and especially into the holes.

Let cool in pan before serving.

!בתאבון ושבת שלום ומבורך

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*TRLEOOB=the real life equivalent of our blog

How to eat a pomelo in eight easy steps

The following originally appeared nearly three years ago, and since then, it continues to be one of the most popular posts on this blog. In honor of Tu B’Shvat, I figured a repost was in order. (You can also see more of the fruit in TRLEOOB* here and here.)

The Our Shiputzim Step-By-Step Guide to Eating a Pomelo

As always, please feel free to click on the pictures for a better view.

Step 1: Head on over to your nearest pomelo tree:

Step 2: Pick a ripe pomelo:

Step 3: Bring the fruit inside; wash well; and use a knife to score the skin:

Step 4: Start removing the thick peel:

Step 5: Continue peeling…

Step 6: …Until all the skin has been removed:

Step 7: Split open the fruit and separate trumot u’ma’asrot (CYLOR for details):Step 8: Eat only the sweet yellow flesh - NOT the bitter membranes between the segments:

!ט”ו בשבט שמח

Happy Tu B’Shvat!

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*TRLEOOB=the real life equivalent of our blog

 

Pa’am Shlishit Glidah

Warning: The following post has been flagged by the relevant authorities for ignoring local culinary conventions. Proceed at your own risk.

After all these years in Israel, I like to think of myself as a real Israeli.

But then along comes the storm of the century, and while all self-respecting sabras instinctively turn their attentions to proper winter foods like sahlab, crembos, and hot soup, I instead choose to blog about… {lowers voice and shifts eyes furtively from side to side} well, about ice cream.

However, lest you think that I’m deliberately trying to defy native cultural norms, I should explain that here in TRLEOOB*, we recently acquired a brand new ice cream maker.

<brief explanatory interjection> About 15 years ago, we switched from individual Chanukah presents to one or two larger presents for the entire family. What’s your family’s approach to Chanukah presents? </interjection>

Yet, as it so happened, OS (=Our Soldier) spent the entire Chanukah on his base.

We thus decided to wait to taste our homemade ice cream (recipes below) until he came home the week after Chanukah, and we had our “Post-Chanukah Chanukah Family Celebration and Ice Cream Party”:

Upon hearing about our delayed celebration, guest blogger Malke asked if I thought that the ice cream maker was worth it and if it’s difficult to use.

Here’s what I told her:

“In a nutshell, it’s definitely worth it. Without exaggeration, we all thought that it rated among the best ice cream we've ever had - the taste, the texture, the flavor, it's all good. And pricewise, homemade ice cream comes out significantly cheaper per liter than the bought stuff (once you factor out the cost of the machine itself, of course). It's also not very difficult to make. Obviously, it's not as easy as hopping in the car and taking a container of ice cream out of the makolet’s freezer section, but it's fairly straightforward.”

Homemade (Philadelphia Style) Ice Cream

Philadelphia style ice cream (as opposed to custard style ice cream) has no eggs. These recipes were adapted from a combination of several different sources.

Vanilla Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 1¼ cups whole milk (we used 3% milk)
• ¾ cup sugar
• 1½ tsp vanilla extract

Chocolate Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 3/5 cup whole milk (we used 3% milk)
• ½ cup sugar
• 2½ TBSP cocoa
• 140 grams bittersweet chocolate – coarsely chopped
• 1 tsp vanilla extract

Coffee Ice Cream

• 1½ cups whipping cream (i.e. shamenet metukah, for the Hebraically-oriented amongst you)
• 1¼ cups whole milk (we used 3% milk)
• ¾ cup sugar
• 1¼ TBSP instant coffee (we used decaf)
• 1 tsp vanilla extract

Directions

Mix all the ingredients in a small pot over medium heat until the mixture is smooth and just beginning to form tiny bubbles. Remove from heat and refrigerate for a few hours or even overnight.

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. Freeze overnight before serving.

!בתאבון

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*TRLEOOB=the real life equivalent of our blog

A beautiful election story

Although it’s been two weeks since the municipal elections, the excitement has yet to die down.

In a handful of cities, run-offs are being held today, because no single candidate garnered a clear majority. Meanwhile, serious allegations of widespread fraud and vote tampering have prompted residents of another city to demand an investigation and, if necessary, a revote.

Would it be totally inappropriate for me to take advantage of their situation to plug my post on Torani communities? ;-) </shameless self-promotion>

And outside the cities – i.e. in the villages, kibbutzim, moshavim, and other smaller communities that make up the rest of the country – the process is only just beginning. Elections for the regional and local councils are not scheduled to take place until December.

Yet, contrary to what some of the above would lead you to believe, elections don’t necessarily have to be about infighting and controversies.

I mean, consider the following story:

With the permission of the administration, the Shminist and the other 12th graders at his yeshiva high school were hired to work for a certain political party on Election Day. (The money they earned will go toward the Hachtarah, their graduation, and other end-of-the-year activities.)

Each senior was given a different job, and the Shminist was assigned to a particular voting station as an observer (i.e. a mashkif, for the Hebraically-oriented amongst you).

The people at the station – both the election officials and the voters - represented a wide array of parties, but nevertheless, a wonderful sense of camaraderie pervaded the room. For instance, they joked about which party brought its employee the best food. (All agreed that the Shminist and his party won, hands down. Apparently his pizza trumped everyone else’s egg sandwiches and tired pastries. :-))

In any event, at about 2-3 in the afternoon, things quieted down, during the lull between the lunch break crowd and the post-work rush. Someone suggested that it would be a good time to daven minchah, but a quick count revealed that there were only 8 kippah-wearing men in the immediate vicinity.

But before anyone could go outside to round up a few extra men, a woman – who represented a decidedly secular party and whose outward appearance indicated that she wasn’t especially religiously observant – piped up.

“You don’t have enough for a minyan? How about those two guys over there?” she asked, and then called out to a couple of bareheaded young men in the corner. “Hey! They’re a little short over here. Would you be willing to make up the minyan?”

“Happily!” they replied, and they sounded like they meant it.

The Shminist later reported that he assumed that the two men’s sole contribution to the cause would be to stand off on the side in order to be technically counted for the minyan, but he misjudged them.

Not only did they wrap t-shirts around their heads as makeshift kippot, but they actually davened with everyone else.

And several hours later, when it was time for maariv, the minyan was again comprised of a beautiful mix of religious and secular Jews.

It was a moving lesson in achdut (unity) for the Shminist and his friends, and it proved that far away from the blaring headlines, Israelis think of themselves as one big, boisterous but loving family:

 ”כאיש אחד בלב אחד.“

“As one man, with one heart.”
(Rashi – Shmot 19:2)

HaAdom, HaAdom HaZeh

Shavua tov!

”הַלְעִיטֵנִי נָא מִן הָאָדֹם הָאָדֹם הַזֶה…“

“Pour into me now some of this red, red…”
(Breishit 25:30)

Like what seems to be a significant portion of the Jewish world (if Facebook and the J-Blogosphere are any indication), here in TRLEOOB*, we had red lentil soup today in honor of Parshat Toldot.

Sorry, no pictures of the cooked soup.

Parshat Toldot Crock Pot Red Lentil Soup

Inspired by at least half a dozen different recipes – including my mother-in-law’s recipe

Note: It turns out that if you take your crock pot out of the kitchen to clean for Pesach, but then leave it sitting right in the middle of the living room floor instead of carrying it upstairs and putting it away immediately, someone WILL trip over it. And when THAT happens, the crock pot insert WILL crack and break. In other words, I made the soup in our relatively new 8-quart crock pot…

Ingredients

• 1 large onion - chopped
• 3 large carrots - sliced
• 2 celery stalks - chopped
• 2 chicken necks
• 4 cups red lentils - checked and soaked (I used split lentils, but I think next year, I’ll IY”H try it with whole lentils)
• 800-gram can of crushed tomatoes (about 28 oz. for my American readers)
• 5 turkey/chicken hot dogs – sliced
• 3 cloves garlic – minced
• Dried parsley
• Dried oregano
• 2-3 bay leaves
• Salt
• Pepper
• Water

Directions

Put all the ingredients in the crock pot and fill it up with water. Cook on high for a few hours, and then turn the crock pot down to low before Shabbat.

!בתאבון

P.S. Laura shares a different red lentil soup recipe here.

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*TRLEOOB=the real life equivalent of our blog

A modest proposal

Shanah tovah!

By a show of hands, who is in favor of the following proposal:

Every one of our illustrious politicians who voted to extend daylight savings time into October – and thereby added a very unwelcome extra hour to today’s fast – should be forced to fast for an additional TWO hours this evening…

And in the meantime, in keeping with a long-standing Our Shiputzim tradition, here’s the requisite fast day food post:

As I’ve noted several times, the dessert situation tends to improve dramatically here in TRLEOOB (=the real life equivalent of our blog) during the summer months, when the talented Shiputzim bakers have some extra time on their hands.

This past summer, one of the aforementioned bakers whipped up these yummy treats:

Chewy Chocolate Chip Granola Bars

Adapted from here.

Ingredients

• 1/3 cup canola oil
• 1 cup brown sugar
• ¼ cup sugar
• 2 TBSP honey
• 1 tsp vanilla extract
• 1 egg
• 1 cup flour
• ½ tsp cinnamon
• ½ tsp baking powder
• pinch of salt
• 1½ cups oats
• 1¼ cups rice krispies
• 1 cup chopped almonds
• 1½ cups chocolate chips

Directions

Combine the oil and the sugars. Mix in honey, vanilla, and the egg. Add flour, cinnamon, baking powder, and salt. Add oats, rice krispies, almonds, and chocolate chips.

Spread the batter into a baking-paper-lined 9x13 pan. Bake at 350 degrees for 25-30 minutes or until the bars are lightly browned.

Cut into bars and let cool in pan.

!צום קל ומועיל

Around the J-Blogosphere

The first load of laundry is in. The relevant people have gone off to shave. And the kids are getting ready to go swimming.

All in all, a typical 10th of Av after chatzot…

Meanwhile, several items of interest or note:

1) A hauntingly beautiful recording of Rav Soloveitchik zt”l singing “Eli Tzion” on Tisha B’Av 1978 with his students:

2) The latest Haveil Havalim is available here. Special thanks to Batya for including my post about exemptions from IDF service.

3) The latest Kosher Cooking Carnival is available here. Special thanks to Yosefa for including my chocolate chip oatmeal bars.

נחמו נחמו עמי.

But what’s the source?

Warning: The following post may exceed the recommended daily allowance for controversial topics. Proceed at your own risk.

In general, those who feel that not one of Israel’s chareidim should ever have to serve in the IDF tend to base their position on two separate claims:

1. The chareidim’s* Torah learning provides a metaphysical protection that equals - or perhaps even exceeds - the IDF. (*Note the implication that it’s only THEIR Torah learning that counts. Apparently, neither hesder yeshivot nor working people who are kovei’a itim – i.e. regularly dedicate time in their busy weekly and daily schedules to Torah learning – have this power. But I digress…)
2. The IDF is not an appropriate environment for religious or chareidi soldiers.

However, Rav Natan Slifkin recently highlighted the contradictions and inconsistencies inherent in the former claim, and in my post about the IDF and religious soldiers, I tried to show that the latter claim is simply untrue.

Which raises a key question that no one seems to be able to answer:

What is the halachic source for such a widespread military exemption? In other words, is there any heter (halachic justification or license) for not serving in the IDF?

After all, many (most?) authorities concur that the current situation constitutes a milchemet mitzvah (an obligatory war), when NO ONE is exempt from serving.

As the Mishnah (Sotah 8:7) famously teaches, during a milchemet mitzvah:

“Everyone goes out [to war] – even a bridegroom from his chamber and a bride from her wedding canopy.” (See also the Rambam - Hilchot Melachim U’Milchamot 7.)

And even if one disagrees and holds that the current situation is not akin to a milchemet mitzvah but is “merely” a milchemet reshut (a “voluntary” war), there still would not be a blanket exemption for chareidim.

The Rambam (Hilchot Melachim U’Milchamot 7) lists four very specific categories of individuals who are exempted from serving during a milchemet reshut, but learning Torah is not one of them.

Admittedly, some interpret the Rambam at the end of Hilchot Shmitah V’Yovel to mean that talmidei chachamim (Torah scholars or sages) resemble Shevet Levi (the Tribe of Levi) and are thus exempted from military service.

However:

1. Many commentators disagree with this interpretation.
2. Shevet Levi was still required to provide logistical, spiritual, and moral support. (See here for more details.)
3. It is very hard to say that the ENTIRE chareidi community, en masse, meets the criteria of “talmidei chachamim.”

So our question remains: What’s the source/halachic justification for not serving in the IDF?

I would suggest that it doesn’t exist…

***

Your thoughts?
(Please keep it civil. Thanks!)

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P.S. The latest Kosher Cooking Carnival is available here. Special thanks to Batya for including my French coffee cake post.

P.S.S. The latest JPiX carnival is available here. Special thanks to Leora for including three of my posts: Nov, Hevron, and the wheat harvest.

Requisite Fast Day Food Post: Chocolate Chip Oatmeal Bars Edition

Note: In keeping with a longstanding Our Shiputzim tradition, the waning hours of a [very long!] fast day are dedicated to blogging about food.

It’s that age-old dilemma: Which homemade treats should you send back with your son the IDF soldier, when he returns to his base on Sunday morning?

At the recommendation of several Our Shiputzim readers, chocolate swirl blondies have become our default choice. (In fact, OS even had a batch with him during the weeklong Operation Pillar of Defense.)

Not only are they very easy to make, but they’re always a huge hit with OS’s fellow soldiers.

For instance, during basic training, one soldier took a bite and then - waxing lyrical – announced to the rest of the unit, “He who never tasted these cookies has never tasted delicious cookies in his life!”

But as parents of Israeli soldiers are all too aware, the vagaries of military life are such that providing one’s son with freshly-baked treats isn’t always an option.

Often, a soldier home on leave will receive a last-minute phone call from his commanding officer – to the effect that due to unforeseen circumstances, the soldier must report back to base within a few hours and won’t be home for Shabbat after all.

Last week, this exact scenario played out here in TRLEOOB*.

Fortunately, however, a quick look in the freezer revealed that one of the wonderful Shiputzim daughters had recently tried her hand at a different type of bar.

Unsurprisingly, they also proved to be extremely popular with OS and his friends:

Chewy Chocolate Chip Oatmeal Bars

Adapted from here.

Ingredients

• 2/3 cup canola oil
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs
• 1 TBSP hot water
• 1 tsp vanilla extract
• 1½ cups flour
• 1 tsp baking soda
• 2 cups oats (i.e. kvaker, for the Hebraically-oriented amongst you)
• 1 package chocolate chips

Directions

Combine oil and sugars. Beat in eggs, water, and vanilla. Add flour, baking soda, and oats, and mix well. Add chocolate chips, and mix through.

Place batter in a baking-paper-lined 9x13 pan. Bake at 350 degrees for 30 minutes or until done. Let cool in pan before cutting into bars.

!צום קל ומועיל

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*TRLEOOB=the real life equivalent of our blog

Heblish: The “You Have a Blog?!” Edition

“You have a blog?!!”

No, the question wasn’t meant as a sarcastic dig at the way I’ve been shamelessly neglecting said blog.

Rather, it was asked - with great sincerity – by one of our Shabbat guests, who was very surprised to learn about my online presence.

I guess I just don’t have that, er, quintessential blogger look...

(I should explain that the guest – who, after coming to us regularly all year, is now an honorary member of the Shiputzim family - had just complimented our talented Baker-in-Chief on her yummy cinnamon buns, and in response, one of the other Shiputzim kids had noted that the recipe is on my blog.)

In any event, he was curious to hear more.

“So, what do you blog about?” he wondered.

It took me a while to remember.

“Uh, well, lots of things. Recipes. Our daily lives. Um, you know, just random stuff,” I was drawing a blank.

But then it all started to come back to me.

“Oh, and Heblish*, of course!”

*For the uninitiated, Heblish is that charming amalgamated language favored by the Israeli offspring of Anglo parents.

And on that note, here’s yet another batch of entries from the Official Our Shiputzim Heblish-English Dictionary:

Just for nice: Hebrew source – סתם ליופי. English definition – Just for decoration. Sample usage – “It didn’t do anything useful. It was just for nice.”

All what: Hebrew source – כל מה. English definition – All that. Sample usage – “I have all what I need.” (Hat tip: Mother in Israel)

Losing: Hebrew source – מפסיד. English definition – Missing. Sample usage – “You don't know what you’re losing if you don’t come!” (Hat tip: Mother in Israel)

Most of the chances: Hebrew source – רוב הסיכויים. English definition – Most likely; odds are. Sample usage – “Most of the chances are that I’m going to have to do mo’ed bet of the math bagrut.” (Hat tip: Mother in Israel)

Don’t forget to submit your favorite Heblishisms, and I’ll be glad to include them in a future post. You can leave a comment at the bottom of this post or send an email to OurShiputzim at gmail dot com.

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Previous Heblish editions are available here: Heblish I, Heblish II, Heblish III, Heblish IV, Heblish V, Heblish VI, Heblish VII, Heblish VIII, Heblish IX, Heblish X, Heblish XI, Heblish XII, Heblish XIII, Heblish XIV, Heblish XV, Heblish XVI, Heblish XVII, Heblish XVIII, Heblish XIX, Heblish XX, and Heblish XXI.

Freshly Baked Goods Friday: French Coffee Cake Edition

{INSERT: pro forma – and patently insincere - apology about my prolonged absence}

As you may recall surely have forgotten by now, the [no longer] recent bat mitzvah report included the following picture:

For reasons presumably known to my mother (aka This Recipe’s Source), the cake on the right goes by the name “French Coffee Cake” --- although it’s neither French nor made with coffee. (Discuss amongst yourselves…)

I’m told that a certain Our Shiputzim reader/member of the extended Shiputzim clan refers to the same cake as “3-2-1 Cake,” because in its original form, the recipe called for 3 cups of flour, 2 cups of sugar, and 1 cup of shortening.

However, as is our habit here in TRLEOOB*, we’ve long since changed the recipe.

Thus, I felt that a name change was also in order.

But to my surprise, no one shared my feelings.

Indeed, in the requisite Shiputzim family vote on the subject, I was hopelessly outnumbered. Everyone else wanted to keep the original name.

This leads me to one of two conclusions:

1. Ours is a conservative household, where longstanding traditions are reverently upheld.
2. Ours is a frivolous household, where the meaningless and the irrelevant are irreverently mocked.

I’ll let you decide which statement is more accurate, but in the meantime, please remind me: what is this blog called again?

French Coffee Cake

Adapted from an old family recipe

Ingredients

• 4 eggs
• 2/3 cup canola oil
• 2 cups sugar
• 1 tsp vanilla extract
• 3 tsp baking powder (i.e. one envelope, for my Israeli readers)
• 3 cups flour
• 1 cup mango juice

Topping

• 6 TBSP cocoa
• ½ cup sugar
• 2 tsp cinnamon

Directions

Separate eggs. Beat whites until stiff, and set aside.

Beat yolks, oil, and sugar together. Add vanilla and baking powder. Add flour alternating with juice, and mix well.

Gently fold the mixture into the egg whites, and then carefully pour some of the batter into a well-oiled tube pan. Sprinkle some of the topping over the batter, and then continue alternating batter and topping. Be sure to end with the topping.

Bake at 350 degrees for 45-60 minutes or until done.

Let the cake cool completely before removing it from the pan.

!בתאבון

!שבת שלום ומבורך

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*TRLEOOB=the real life equivalent of our blog